This recipe for bisquick sausage cheese balls have 3 ingredients and the first batch is ready to serve in 30 minutes. No party is complete with out these quick and easy bisquick sausage balls. These bite sized sausage balls are a classic holiday appetizer that often make an appearance as a football food in my house.
Another super easy appetizer that is a MUST for any holiday party is my chipped beef cheeseball and chipped beef dip. Easy peasy and so delicious!
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What is the history of bisquick sausage balls?
Every food has a history but I know the history of these sausage cheese balls is that they were the only appetizer that my godmother could make consistently. This easy recipe has only three ingredients and that was just the right of ingredients she like to have in a recipe.
As a child, I was blown away that the sausage went into the mix raw and came out of the oven completely cooked. The only way I had seen sausage cooked, up unto that point, was in a pan on the stove.
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
What is in sausage cheese balls?
Sausage cheese balls contain 3 easy to find ingredients. Bulk sausage, bisquick and shredded cheddar cheese. A homemade baking mix can be substituted in for the bisquick but I found that I get the most consistent results with Bisquick.
More snacks and quick, easy appetizers:
- Seasoned ranch cheese crackers
- Balsamic roasted strawberries on a goat cheese crostini
- Hot Artichoke and Spinach Dip
- Mexican Corn Dip
- Buffalo Chex Mix Recipe
- Thai Chex Mix Recipe
Can I use pre-shredded cheese for bisquick sausage balls?
In a pinch, you can use pre shredded cheese for these easy sausage balls. But I have found that you get the best results when you use a block of sharp cheddar cheese and shred it yourself. The anti caking material that is dusted on the pre packaged shredded cheese doesn’t always melt the way I like in this recipe.
What type of sausage is used in sausage cheese balls?
This recipe calls for pork sausage, not the link sausage or the patty sausage but the loose or bulk sausage. If the only sausage you can find is link sausage, be sure to split and remove the casing off of the sausage. It is up to you if you want to use an Italian sausage to a hot and spicy sausage.
I also find that you are going to want to use full fat sausage. Skip any ‘reduced fat’ products for this recipe.
How far in advanced can sausage cheese balls be made?
If you want to make the sausage, Bisquick and cheese mixture ahead of baking them, I would make it up to 24 hours ahead. Be sure to keep the mixture in a closed container in the refrigerator. Save yourself a step and pre scoop and roll the cheesy sausage balls and keep them on a cookie sheet until you are ready to bake.
Bisquick Sausage Ball Tips:
- Grate your own cheese. You will get a better sausage ball in the end.
- Do not pack or scoop up the bisquick when measuring it. Scoop it into the cup loosely and use the back side of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the bisquick.
- Use a cookie scoop to keep a consistent sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate into the bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don’t over bake. Once they are golden brown, put them from the oven.
Bisquick Sausage Balls Ingredients:
- ground sausage (hot sausage or mild sausage)
- sharp cheddar cheese
- Bisquick baking mix
How to make bisquick sausage balls:
- Preheat the oven to 325.
- Shred the cheese.
- Combine in a mixing bowl, the cheddar cheese and the sausage until they are just combined. Do not over mix.
- Add the bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
Printable bisquick sausage balls recipe:
Bisquick Sausage Balls Recipe
These bite sized sausage balls are a classic holiday appetizer that often make an appearance as a football food in my house. This recipe for bisquick sausage cheese balls have 3 ingredients and the first batch is ready to serve in 30 minutes.
Ingredients
- 1 lb ground sausage (hot sausage or mild sausage)
- 2 cups sharp cheddar cheese
- 3 cups Bisquick baking mix
Instructions
How to make bisquick sausage balls:
- Preheat the oven to 325.
- Shred the cheese.
- In a mixing bowl combine the cheddar cheese and the sausage until they are just combined. Do not over mix.
- Add the bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
Notes
Bisquick Sausage Ball Tips:
- Grate your own cheese. You will get a better sausage ball in the end.
- Do not pack or scoop up the bisquick when measuring it. Scoop it into the cup loosely and use the back side of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the bisquick.
- Use a cookie scoop to keep a consistent sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate into the bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't over bake. Once they are golden brown, put them from the oven.
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Nutrition Information:
Yield:
15Serving Size:
2Amount Per Serving:Calories: 369 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 52mg Sodium: 892mg Carbohydrates: 21g Fiber: 1g Sugar: 4g Protein: 14g
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published March 2019
megan says
I love that you cook your sausage balls at 325! So often I see them at 350 or 375. The lower temperature for longer helps keep them from drying out!
LuLu says
These are a hit every time I make them. Thanks for your tips and suggestions.
Marie says
These are such at hit at parties! I make one batch with spicy sausage and one with normal… then see which ones goes faster.